cooking spaghetti squash

Ruth said to check here, but I don't see anything about it. How do you cook the stuff? I am thinking you split it in half and cook like you would an acorn squash then dig the "threads" out with a fork? How long do you back it?

Here's the info:
"Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes."

__________________

Change isnít easy. But if you donít change, you stay the same, and whereís the fun in that?

Just from experience when i have cooked it in just in the oven, it took WAY longer than 30-40. I find it is best to cook it in the microwave first, then finish it off in the oven, if you dont have the 2 or 3 hours it would take. Maybe i just had a really big one, but mine have NEVER been anywhere near done in 40 minutes in the oven. I do love it though. I fixed this the other night when hubby wanted pizza...the kids ate this over pizza. They had no idea it was SO much healthier, i giggled inside to watch them fight over the "new speghetti" mom bought.

__________________
Stacy - I may not be able to lose 100 pounds, but I can lose 10 pounds 10 times!

It keeps OK for two days in the fridge but I usually freeze mine. I always pick the smallest one I can find too.

Cooking time in the oven varies according to the size of the squash, of course. I have also done the microwave routine (telemetrynurse) and it works fine although it seems much wetter done that way. I guess you need to experiment.

__________________

Change isnít easy. But if you donít change, you stay the same, and whereís the fun in that?

This thread is really old, so I don't know if you will see this or not, so I will probably also PM you, but Ruth, how well does this freeze? Do you freeze it in a bag, or in some kind of container, or what. I really really want to be able to freeze mine, because I am the only one I am cooking for, and that would be great if it freezes well.